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Kale Chips

From the book The Meat Lover’s Meatless Cookbook by


1 bunch (4 to 5 cups) lacinato kale (also sold as dinosaur kale)
1 Tbsp. olive oil
½ tsp. salt
¼ tsp. red-pepper flakes (optional)


  1. Preheat the oven to 350 degrees.
  2. With a sharp knife, remove the stem and middle rib of each kale leaf so that all you have left are leaves. Wash the leaves, then dry thoroughly, preferably in a salad spinner. With a knife, cut the leaves into small pieces (ideally 3 inches long, 2 inches wide).
  3. Transfer the leaves to a medium mixing bowl and add the olive oil, salt, and red-pepper flakes (if using). With your hand, coat the leaves with the seasonings; the leaves will glisten a bit.
  4. Place the kale in a single layer on a baking sheet, giving the leaves plenty of room to roast. Cook for 8 minutes, maybe a few seconds more. Remove from the oven and enjoy.

This content is from the book The Meat Lover’s Meatless Cookbook by Kim O’Donnel.

There are 4 comments on this item
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0% recommend this recipe
1. by RainandSnow on Nov 22, 2010 at 11:23 AM PST

Will these maintain crispiness if made 1-2 days ahead of time and stored?

2. by Kim O'Donnel on Nov 22, 2010 at 3:16 PM PST

Rainandsnow, they are best day of, but if made 24 hours in advance, do store them in a paper bag. After 24 hours, they start to lose their crunch, fyi. Have fun!

3. by Trisha Coffman on Nov 25, 2010 at 5:12 PM PST

I love crispy kale! I usually make it to mix with lentils or roasted squash and quinoa, but from now on it’s going to be a go-to snack.

4. by anonymous on Apr 24, 2012 at 8:31 AM PDT

Can you use spinach in place of kale for this recipe?

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